If you're looking for a cupcake recipe that's a little different, try this one! Lemon juice and zest is added to the batter, so it's nice and citrusy. A crisp lemon-raspberry glaze goes on top, and a dollop of raspberry jam awaits you in the middle of the cupcake (okay, so my jam sank to the bottom -- maybe because I didn't have a thick enough batter?).

Next up, I'm going to try to tackle the ubiquitous strawberry sponge cake that can be found at just about any Asian bakery. You know the kind -- the cake is soft and airy, the icing is fluffy and not too sweet, and the strawberries just bring it all together. Trouble is, I simply can't find a recipe for one. I'm starting off with a Norwegian sponge cake recipe that is supposed to be similar, and working from there. I'll keep you posted.